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Mexican Grilled Corn on the Cob

Author: Over The Big Moon


  • 8 ears corn
  • 1 cup mayonnaise
  • 3 cups sour cream
  • 1/2 cup freshly chopped cilantro leaves
  • 2 cup freshly grated Parmesan
  • 2 limes juiced
  • Red chili powder or Cayenne
  • 2 limes cut into wedges for garnish


  • Preheat the grill to a medium-high heat.
  • Husk your corn. I like to keep the husks attached, so that I have something
  • In a small bowl, combine the mayonnaise, sour cream, cilantro, and parmesan in a bowl and mix everything together.
  • Place your corn on a grill rack sprayed with cooking spray. Cook the ears of corn approx 12 minutes or until corn is lightly browned, turning frequently.
  • Place corn on a plate or platter and spread the mayonnaise/sour cream all over the corn and sprinkle with chili or cayenne pepper!;
  • Drizzle lime juice to preference.